Tripe Casserole Recipes

TRIPE CASSEROLE

Tripe Casserole image

most people don't like tripe, but please try this one as it is very different. You can also do cubed beef with this sauce instead of tripe.

Provided by Jane Gib

Categories Stew

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 lbs tripe, cubed
2 pigs ears, salted (each quartered)
1 lb tomatoes
1 lb onion, chopped
8 garlic cloves, chopped
1 bunch parsley, chopped
1 bunch mint, chopped
1 tablespoon red pepper
1/2 lb spanish sausage, chopped
1/2 lb blood sausage, chopped (black pudding)
1/2 lb bacon, chopped
1 lb chickpeas (soaked overnight)
salt and pepper

Steps:

Place everything in a casserole, add water (about 1 and half litres) and cook for 3 hours on a low heat.
if you can find pigs trotters it is better than ears.

Nutrition Facts : Calories 2029.3, Fat 147.1, SaturatedFat 53.6, Cholesterol 941.6, Sodium 3431, Carbohydrate 48, Fiber 8.5, Sugar 10.9, Protein 122.1

TRIPE CASSEROLE

Tripe Casserole image

Tripe 'Olivetana Style: This is an extremely rich Sicilian way of preparing tripe, with veal, cheese, and more.

Provided by Phil Franco

Categories Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 3/4 lbs tripe, diced
2 ounces lard (substitute oil if you prefer)
1 onion
3 plum tomatoes
2 garlic cloves
2 eggplants, sliced and fried
1/2 lb ground veal, cooked in
tomato sauce
2 ounces grated seasoned caciocavallo cheese
1/4 lb pecorino cheese, thinly sliced
1 bunch parsley, minced
2 cloves, ground
3 eggs, 2 hard boiled and sliced, and the other fresh
1/3 cup olive oil
salt & pepper

Steps:

Sauté the onion in the lard until lightly browned in an ovenproof pot. The original recipe contains neither tomatoes nor garlic, but they've crept in over the years. Therefore add them, together with the tripe, a few drops of oil, salt, pepper, parsley, and the spices (cloves to taste). Stir well to combine and remove from the fire when all is heated through.
Pour the contents of the pot into a bowl. Don't wash the pot, but rather refill it, layering it with the eggplant, the tripe, and then the ground meat; dust the meat with some grated caciocavallo (don't put all of it into the filling, however), then repeat with more layers until all is used up. Sprinkle the oil over the top and spread the hard boiled eggs over it too.
Lightly beat the fresh egg and mix the remaining caciocavallo into it, together with salt, pepper, and a little more parsley. Spread this mixture over the top and bake in the oven (400 F, 200 C) until it is nicely browned.

Nutrition Facts : Calories 558.1, Fat 39.9, SaturatedFat 14, Cholesterol 333, Sodium 518.5, Carbohydrate 13.9, Fiber 5.9, Sugar 5.5, Protein 36.3

TRIPES A LA MODE DE CAEN (BAKED TRIPE WITH CALVADOS)

Tripes a la mode de Caen (Baked tripe with Calvados) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, project, main course

Time 5h35m

Yield 10 or more servings

Number Of Ingredients 17

Ingredients

6 pounds fresh beef tripe, trimmed of all fat and cut into two-inch squares, about 12 cups
1 calf's foot, about one and one-half pounds, cut into two-inch pieces
2 cups coarsely chopped onions
2 cups coarsely chopped leeks
1 cup finely chopped celery
4 cloves garlic, left whole
2 bay leaves
1 teaspoon dried thyme
2 whole cloves
6 sprigs parsley
1 teaspoon crushed peppercorns
4 whole carrots, trimmed and scraped
9 cups fresh or canned chicken broth
2 cups water
2 cups dry white wine
Salt to taste, if desired
1/4 cup Calvados

Steps:

Preheat oven to 350 degrees.
Put the tripe and calf's foot pieces in a kettle and add cold water to cover. Bring to the boil and cook five minutes. Drain well.
Tie the onions, leeks, celery, garlic, bay leaves, thyme, cloves, parsley sprigs and peppercorns in a square of cheesecloth. Bring up the ends of the cloth and tie with string to make a bundle.
Put the tripe, calf's foot pieces, carrots, the cheesecloth bundle, eight cups of the chicken broth, two cups of water, the wine and salt in a kettle and bring to the boil. Cover closely and place in the oven. Bake five hours.
Skim off and discard most of the fat from the surface of the tripe. Remove and discard the cheesecloth bundle.
Remove the carrots and cut them into one-quarter-inch rounds. Add to the tripe.
Remove the calf's foot pieces. Cut away the gelatinous skin and discard the bones. Shred the skin and add it to the tripe. Add the remaining one cup of chicken broth. Bring to the boil. Add the Calvados. Return to the boil and serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1584 milligrams, Sugar 5 grams, TransFat 0 grams

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